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AETHER

€30,500 - €40,500 / WEEK
AETHER - 14
AETHER - 15
AETHER - 16
AETHER - 17
AETHER - 18
AETHER - 19
AETHER - 20
AETHER - 21
AETHER - 22
AETHER - 23
AETHER - 24
AETHER - 25
AETHER - 26

S/Y AETHER is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.

1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 3 bathrooms.

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€30,500
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 32.3 Feet
Draft: 8.5 Feet
Pax: 8
YearBuilt: 2018
Builder: Fountaine Pajot
Engines: Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW
Flag: Greek
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wi-Fi 10 GB Free of charge
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: 220
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T Highfield Deluxe
Dinghy hp: 60
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Nikos Giamalakis
Nation: Greek
Languages: Greek, English, Russian, Italian, French, Spanish
Chef
Victoria Shatokhina
Nikos Giamalakis

Nikos was born in Athens, and for the past several years, he has worked as a Captain on sailing and motor yachts, taking guests on day trips and longer vacation cruises. He began his career at sea at an early age. As he got older, his enthusiasm for sailing intensified, and he eventually began working as a professional sailing coach in yacht clubs and on Olympic classes, logging more than 5,000 nautical miles in races since 1998. His years of experience working with kids as a coach make him a natural leader. He can think outside the box, talk to anyone, and solve any problem. With a warm smile and a handshake, he welcomes his passengers aboard Aether.
A native Greek speaker, and fluent in English.

LICENSES/CERTIFICATIONS
• Licensed Sailing yacht Captain up to 2000 m by HORC 2008
• Licensed Speed boat Captain by Hellenic Coast Guard 2010
• Licensed Sailing coach for Olympic classes by Greek Ministry of Sports (2014)
• Licensed teacher for offshore skipper by Greek Ministry of Sports (2014)
• Licensed pool lifeguard from ENAK 2014

Chef: Victoria Shatokhina

Victoria, an esteemed chef aboard Aether, boasts a rich culinary repertoire spanning Italian, Greek, Chinese, West Asian, and Russian cuisines. With a career in the yachting industry since 2013, she ascended from a hostess cook to a distinguished head chef on several motor yachts. Victoria's culinary expertise extends beyond mere cooking; she excels in food hygiene, budgeting, and managing charter needs and provisions. Her proficiency in crafting healthy diet nutrition, including specialized meals such as Keto-Dietological, Gluten-Free, and Vegetarian, reflects her dedication to culinary excellence. Renowned for her flexible approach to cuisine and known for her artistic presentation, Victoria embodies organization, friendliness, and adaptability. A dedicated team player, she seamlessly integrates her passions for cooking, sports, and proper nutrition, evident in her pursuits of healthy dessert experimentation and on a personal level in active lifestyle choices like gym workouts, Pilates, and swimming. Fluent in Greek, Russian, English, and Italian, Victoria enriches the culinary experience aboard Aether with her diverse skill set and unwavering enthusiasm.


Deck/Stew: Raluca Maria Sălăgean

Raluca, born in Romania in 1982, brings a wealth of diverse experiences to her role as the deck/stew aboard Aether. With a Journalism degree under her belt, she transitioned seamlessly into customer service roles across various cafes, restaurants, and hotels since 2006. Her most recent venture took her to the picturesque waters of Santorini, where she served as a hostess on a catamaran. Possessing fluency in English, Greek, French, Spanish, and Italian, Raluca excels in catering to guests' needs with spontaneity and creativity. Her attention to detail, tireless dedication, coupled with problem-solving abilities honed through her tenure as a tourism specialist, ensures exceptional service on board. She is organized, has great management abilities and team spirit, which combined, add great value to her role aboard Aether.

Breakfast :

Fresh orange juice, 
Lox&Bagels, croissants, “Bugatca” (greek traditional pie), “Tiropitakia” (Mini cheese pies), muffins,
Tomatoes, peppers, cucumbers, fruits, avocado
Cream cheese, yogurt, ham, bacon, cheese plate, 
Crepes, Pancakes, Casserole, Omelettes..
Any type of eggs in order
Yogurt with chia pudding, mango puree & crepes with honey
Benedict eggs with sauce Hollandaise 
Avocado & eggs with sesame seeds
Spinach crepes with smoked salmon and cream cheese
Cottage cheese & apple pie
Coconut muffins

Appetizers

Chicken mushroom tart, with a topping of green spicy herbs
Cheese board
Profiteroles with quail-liver pate and salad leaves
Spring rolls with crab, prawns, and vegetables, served with deep of spicy and sour-sweet sauce
Chicken terrine with mashed potato, herb Musse and orange-lemon gel
Fish fingers with French fries and tartar sauce
Prawns cocktail with special sauce

Salads

Quinoa salad with zucchini, spicy beets, dill oil, and balsamic cream.
Watermelon salad with feta cheese, mint and balsamic cream
Zucchini carpaccio with pine nuts, parmesan, and lime juice.
Waldorf salad with dried cranberries and pickled red onion gel
Tomato salad with feta cheese and balsamic vinegar
Salad with mozzarella, cherry tomatoes, cabbage, and sweet bell pepper dressed with orange- lemon-honey sauce.
Green salad with arugula, sweet bell peppers, mozzarella and quinoa dressing with Olive-lemon oil Light Green salad with Arugula, mango, mint, fried cheese and mustard-honey dressing.

Main Dishes

Beef stuffed aubergine with special white sauce, mozzarella cheese, steamed zucchini, carrot, purée, beetroot gel and fresh dill oil
Fillet Mignon with red wine sauce, served with red wine gel, rosemary, baby carrots, zucchini, potatoes and fresh dill oil
Asparagus risotto with goat cheese, zucchini, and dill oil
Meatballs cooked in coconut milk with gentle spices, served with beetroot gel, fragrant dill oil, and Gratin Dauphinois potatoes, in a creamy garlic sauce.
Sea Bream mosaic, served with beet mousse, light Salsa Verde, Zucchini, and Japanese mayo.
Spaghetti with Courgettes, Spinach, and sauce Verde.
Beef stuffed tomatoes with mozzarella cheese and spicy herbs
Cabbage dumplings with Chinese cabbage, minced beef, cooked with egg-lemon sauce
Juvetsi with Spinach, cuttlefish, lemon zest, and cuttlefish ink
Squid with various greens, tomatoes, and  Amfissas olives
Lasagna with zucchini without pasta, gluten-free
Sea Bream cooked with Greek ouzo, fennel, and oranges, served with white mushrooms in garlic-butter white wine sauce
Pasta with king-size prawns, and garlic butter sauce
“Garides Saganaki” - fried Prawns, baked with tomatoes, tomato sauce, and feta cheese
Octopus, baked in oven with sour vegetables, served with lemon and parsley
“Musaka” with zucchini and greek yogurt, sprinkled on top Parmesan  cheese
Sauteed pork fillet with green pepper sauce and morels, served with potatoes and garlic cream
Lobster tail baked in the oven with garlic-butter sauce, and smoked paprika, served with asparagus, lemon and Parmesan cheese
Courgette cheese roll with minced beef, and gently spicy herbs.
Tuna skewers with fresh tomatoes, sweet bell peppers, and zucchini
Classic Greek Moussaka, with aubergine, potatoes, and béchamel sauce
Salmon fillet baked in garlic-butter sauce
Caramelized Fennel baked with white wine, balsamic cream and spring onion
Sweet potato, baked with rosemary, feta cheese, and smoked paprika, Served with parsley
Rosemary-Parmesan baked potato

Deserts

French mini cake “Shu”, with chocolate and amazing light cream
Mini cakes “Green forest” Gluten-free, Made with spinach and coconut, almond flour
French macarons with different flavors
Carrot cake
Fresh fruits
Lemon pie
Brownie
Mini Milkshake soufflé cake
Ice cream and so

Client Comments May 2019
10/05/2019 - 17/05/2019
Client Comments June 2019
08/06/2019 - 16/06/2019
Client Comments June 2019
21/06/2019 - 28/06/2019
Client Comments August 2019
18/08/2019 - 25/08/2019
Client Comments August 2019
27/08/2019 - 03/09/2019
Client Comments July 2020
08/07/2020 - 18/07/2020
Client Comments July 2020
08/07/2020 - 18/07/2020
Client Comments August 2020
01/08/2020 - 08/08/2020
Client Comments August 2020
07/08/2020 - 14/08/2020
Client Comments August 2020
09/08/2020 - 17/08/2020
Client Comments August 2020
18/08/2020 - 25/08/2020
Client Comments September 2020
06/09/2020 - 11/09/2020
Client Comments September 2020
14/09/2020 - 21/09/2020
Client Comments June 2021
121/06/2021 - 16/06/2021
Client Comments July 2021
10/07/2021 - 20/07/2021
Client Comments July 2021
27/07/2021 - 06/08/2021
Client Comments October 2021
19/10/2021 - 28/10/2021
Client Comments May 2022
06/05/2022 - 11/05/2022
Client Comments May 2022
21/05/2022 - 26/05/2022
Client Comments May 2022
28/05/2022 - 04/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
13/06/2022 - 18/06/2022
Client Comments June 2022
13/06/2022 - 18/06/2022
Client Comments June 2022
21/06/2022 - 28/06/2022
Client Comments June 2022
29/06/2022 - 07/07/2022
Clients Comments July 2022
08/07/2022 - 14/07/2022
Clients Comments July 2022
08/07/2022 - 14/07/2022
Client Comments July 2022
15/07/2022 - 22/07/2022
Client Comments July 2022
23/07/2022 - 05/08/2022
Client Comments August 2022
06/08/2022 - 13/08/2022
Client Comments August 2022
13/08/2022 - 20/08/2022
Client Comments August 2022
21/08/2022 - 28/08/2022
Clients Comments August 2022
29/08/2022 - 05/09/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments May 2023
06/05/2023 - 13/05/2023
Clients Comments May 2023
06/05/2023 - 13/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments June 2023
02/06/2023 - 09/06/2023
Clients Comments June 2023
02/06/2023 - 09/06/2023
Clients Comments June 2023
20/06/2023 - 27/06/2023
Clients Comments June 2023
20/06/2023 - 27/06/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
22/07/2023 - 29/07/2023
Clients Comments July 2023
22/07/2023 - 29/07/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments August 2023
07/08/2023 - 14/08/2023
Clients Comments August 2023
15/08/2023 - 22/08/2023
Clients Comments August 2023
15/08/2023 - 22/08/2023
Clients Comments August 2023
23/08/2023-01/09/2023
Clients Comments September 2023
02/09/2023-09/09/2023
Clients Comments September 2023
02/09/2023-09/09/2023
Clients Comments September 2023
12/09/2023-20/09/2023
Clients Comments October 2023
22/10/2023-27/10/2023
Clients Comments October 2023
22/10/2023-27/10/2023
Rates are Plus Expenses
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 32.3 Feet
  • : 8.5 Feet
  • : 8
  • : 2018
  • : Fountaine Pajot
  • : 9
  • : 10
  • : Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Nikos Giamalakis
  • : Greek
  • : Yes
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 4
Engine Details
Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 10US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wi-Fi 10 GB Free of charge
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: ONAN 17 KVA
Inverter: -
Voltages: 220
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T Highfield Deluxe
Dinghy hp: 60
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Nikos Giamalakis
Nation: Greek
Languages: Greek, English, Russian, Italian, French, Spanish
Chef
Victoria Shatokhina
Nikos Giamalakis

Nikos was born in Athens, and for the past several years, he has worked as a Captain on sailing and motor yachts, taking guests on day trips and longer vacation cruises. He began his career at sea at an early age. As he got older, his enthusiasm for sailing intensified, and he eventually began working as a professional sailing coach in yacht clubs and on Olympic classes, logging more than 5,000 nautical miles in races since 1998. His years of experience working with kids as a coach make him a natural leader. He can think outside the box, talk to anyone, and solve any problem. With a warm smile and a handshake, he welcomes his passengers aboard Aether.
A native Greek speaker, and fluent in English.

LICENSES/CERTIFICATIONS
• Licensed Sailing yacht Captain up to 2000 m by HORC 2008
• Licensed Speed boat Captain by Hellenic Coast Guard 2010
• Licensed Sailing coach for Olympic classes by Greek Ministry of Sports (2014)
• Licensed teacher for offshore skipper by Greek Ministry of Sports (2014)
• Licensed pool lifeguard from ENAK 2014

Chef: Victoria Shatokhina

Victoria, an esteemed chef aboard Aether, boasts a rich culinary repertoire spanning Italian, Greek, Chinese, West Asian, and Russian cuisines. With a career in the yachting industry since 2013, she ascended from a hostess cook to a distinguished head chef on several motor yachts. Victoria's culinary expertise extends beyond mere cooking; she excels in food hygiene, budgeting, and managing charter needs and provisions. Her proficiency in crafting healthy diet nutrition, including specialized meals such as Keto-Dietological, Gluten-Free, and Vegetarian, reflects her dedication to culinary excellence. Renowned for her flexible approach to cuisine and known for her artistic presentation, Victoria embodies organization, friendliness, and adaptability. A dedicated team player, she seamlessly integrates her passions for cooking, sports, and proper nutrition, evident in her pursuits of healthy dessert experimentation and on a personal level in active lifestyle choices like gym workouts, Pilates, and swimming. Fluent in Greek, Russian, English, and Italian, Victoria enriches the culinary experience aboard Aether with her diverse skill set and unwavering enthusiasm.


Deck/Stew: Raluca Maria Sălăgean

Raluca, born in Romania in 1982, brings a wealth of diverse experiences to her role as the deck/stew aboard Aether. With a Journalism degree under her belt, she transitioned seamlessly into customer service roles across various cafes, restaurants, and hotels since 2006. Her most recent venture took her to the picturesque waters of Santorini, where she served as a hostess on a catamaran. Possessing fluency in English, Greek, French, Spanish, and Italian, Raluca excels in catering to guests' needs with spontaneity and creativity. Her attention to detail, tireless dedication, coupled with problem-solving abilities honed through her tenure as a tourism specialist, ensures exceptional service on board. She is organized, has great management abilities and team spirit, which combined, add great value to her role aboard Aether.

Breakfast :

Fresh orange juice, 
Lox&Bagels, croissants, “Bugatca” (greek traditional pie), “Tiropitakia” (Mini cheese pies), muffins,
Tomatoes, peppers, cucumbers, fruits, avocado
Cream cheese, yogurt, ham, bacon, cheese plate, 
Crepes, Pancakes, Casserole, Omelettes..
Any type of eggs in order
Yogurt with chia pudding, mango puree & crepes with honey
Benedict eggs with sauce Hollandaise 
Avocado & eggs with sesame seeds
Spinach crepes with smoked salmon and cream cheese
Cottage cheese & apple pie
Coconut muffins

Appetizers

Chicken mushroom tart, with a topping of green spicy herbs
Cheese board
Profiteroles with quail-liver pate and salad leaves
Spring rolls with crab, prawns, and vegetables, served with deep of spicy and sour-sweet sauce
Chicken terrine with mashed potato, herb Musse and orange-lemon gel
Fish fingers with French fries and tartar sauce
Prawns cocktail with special sauce

Salads

Quinoa salad with zucchini, spicy beets, dill oil, and balsamic cream.
Watermelon salad with feta cheese, mint and balsamic cream
Zucchini carpaccio with pine nuts, parmesan, and lime juice.
Waldorf salad with dried cranberries and pickled red onion gel
Tomato salad with feta cheese and balsamic vinegar
Salad with mozzarella, cherry tomatoes, cabbage, and sweet bell pepper dressed with orange- lemon-honey sauce.
Green salad with arugula, sweet bell peppers, mozzarella and quinoa dressing with Olive-lemon oil Light Green salad with Arugula, mango, mint, fried cheese and mustard-honey dressing.

Main Dishes

Beef stuffed aubergine with special white sauce, mozzarella cheese, steamed zucchini, carrot, purée, beetroot gel and fresh dill oil
Fillet Mignon with red wine sauce, served with red wine gel, rosemary, baby carrots, zucchini, potatoes and fresh dill oil
Asparagus risotto with goat cheese, zucchini, and dill oil
Meatballs cooked in coconut milk with gentle spices, served with beetroot gel, fragrant dill oil, and Gratin Dauphinois potatoes, in a creamy garlic sauce.
Sea Bream mosaic, served with beet mousse, light Salsa Verde, Zucchini, and Japanese mayo.
Spaghetti with Courgettes, Spinach, and sauce Verde.
Beef stuffed tomatoes with mozzarella cheese and spicy herbs
Cabbage dumplings with Chinese cabbage, minced beef, cooked with egg-lemon sauce
Juvetsi with Spinach, cuttlefish, lemon zest, and cuttlefish ink
Squid with various greens, tomatoes, and  Amfissas olives
Lasagna with zucchini without pasta, gluten-free
Sea Bream cooked with Greek ouzo, fennel, and oranges, served with white mushrooms in garlic-butter white wine sauce
Pasta with king-size prawns, and garlic butter sauce
“Garides Saganaki” - fried Prawns, baked with tomatoes, tomato sauce, and feta cheese
Octopus, baked in oven with sour vegetables, served with lemon and parsley
“Musaka” with zucchini and greek yogurt, sprinkled on top Parmesan  cheese
Sauteed pork fillet with green pepper sauce and morels, served with potatoes and garlic cream
Lobster tail baked in the oven with garlic-butter sauce, and smoked paprika, served with asparagus, lemon and Parmesan cheese
Courgette cheese roll with minced beef, and gently spicy herbs.
Tuna skewers with fresh tomatoes, sweet bell peppers, and zucchini
Classic Greek Moussaka, with aubergine, potatoes, and béchamel sauce
Salmon fillet baked in garlic-butter sauce
Caramelized Fennel baked with white wine, balsamic cream and spring onion
Sweet potato, baked with rosemary, feta cheese, and smoked paprika, Served with parsley
Rosemary-Parmesan baked potato

Deserts

French mini cake “Shu”, with chocolate and amazing light cream
Mini cakes “Green forest” Gluten-free, Made with spinach and coconut, almond flour
French macarons with different flavors
Carrot cake
Fresh fruits
Lemon pie
Brownie
Mini Milkshake soufflé cake
Ice cream and so

Client Comments May 2019
10/05/2019 - 17/05/2019
Client Comments June 2019
08/06/2019 - 16/06/2019
Client Comments June 2019
21/06/2019 - 28/06/2019
Client Comments August 2019
18/08/2019 - 25/08/2019
Client Comments August 2019
27/08/2019 - 03/09/2019
Client Comments July 2020
08/07/2020 - 18/07/2020
Client Comments July 2020
08/07/2020 - 18/07/2020
Client Comments August 2020
01/08/2020 - 08/08/2020
Client Comments August 2020
07/08/2020 - 14/08/2020
Client Comments August 2020
09/08/2020 - 17/08/2020
Client Comments August 2020
18/08/2020 - 25/08/2020
Client Comments September 2020
06/09/2020 - 11/09/2020
Client Comments September 2020
14/09/2020 - 21/09/2020
Client Comments June 2021
121/06/2021 - 16/06/2021
Client Comments July 2021
10/07/2021 - 20/07/2021
Client Comments July 2021
27/07/2021 - 06/08/2021
Client Comments October 2021
19/10/2021 - 28/10/2021
Client Comments May 2022
06/05/2022 - 11/05/2022
Client Comments May 2022
21/05/2022 - 26/05/2022
Client Comments May 2022
28/05/2022 - 04/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
05/06/2022 - 12/06/2022
Client Comments June 2022
13/06/2022 - 18/06/2022
Client Comments June 2022
13/06/2022 - 18/06/2022
Client Comments June 2022
21/06/2022 - 28/06/2022
Client Comments June 2022
29/06/2022 - 07/07/2022
Clients Comments July 2022
08/07/2022 - 14/07/2022
Clients Comments July 2022
08/07/2022 - 14/07/2022
Client Comments July 2022
15/07/2022 - 22/07/2022
Client Comments July 2022
23/07/2022 - 05/08/2022
Client Comments August 2022
06/08/2022 - 13/08/2022
Client Comments August 2022
13/08/2022 - 20/08/2022
Client Comments August 2022
21/08/2022 - 28/08/2022
Clients Comments August 2022
29/08/2022 - 05/09/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments October 2022
08/10/2022 - 15/10/2022
Clients Comments May 2023
06/05/2023 - 13/05/2023
Clients Comments May 2023
06/05/2023 - 13/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments May 2023
21/05/2023 - 28/05/2023
Clients Comments June 2023
02/06/2023 - 09/06/2023
Clients Comments June 2023
02/06/2023 - 09/06/2023
Clients Comments June 2023
20/06/2023 - 27/06/2023
Clients Comments June 2023
20/06/2023 - 27/06/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
06/07/2023 - 13/07/2023
Clients Comments July 2023
22/07/2023 - 29/07/2023
Clients Comments July 2023
22/07/2023 - 29/07/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments August 2023
07/08/2023 - 14/08/2023
Clients Comments August 2023
15/08/2023 - 22/08/2023
Clients Comments August 2023
15/08/2023 - 22/08/2023
Clients Comments August 2023
23/08/2023-01/09/2023
Clients Comments September 2023
02/09/2023-09/09/2023
Clients Comments September 2023
02/09/2023-09/09/2023
Clients Comments September 2023
12/09/2023-20/09/2023
Clients Comments October 2023
22/10/2023-27/10/2023
Clients Comments October 2023
22/10/2023-27/10/2023
Rates are Plus Expenses
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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